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CHICKEN WITH TARRAGON Recipe

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This recipe for CHICKEN WITH TARRAGON, by , is from Mixing Generations, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Dale Hooper
Added: Friday, September 21, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 lb. skinned and boned chicken breast halves
pepper to taste
2 tablespoons butter
1/3 cup dry white wine
1 teaspoon dried tarragon
1 clove garlic, crushed
1 can Campbell’s Condensed Cream of Mushroom Soup
2/3 cup milk

Directions:
Directions:
1. Pound chicken breasts to 1/4” thickness between two sheets plastic wrap. Sprinkle with pepper.

2. Melt butter in T-Fal chicken fryer over medium heat. Add chicken and sauté until done, about 5 minutes. Remove from pan and keep warm.

3. Add wine, tarragon, and garlic to pan; cook until wine is reduced to 3 tablespoons, about 5 minutes. Stir in soup and milk; bring to a boil, stirring constantly. Return chicken to skillet; reduce heat and simmer 5 minutes. Serve with rice or pasta. Yield: 4 servings.

 

 

 

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